Go Back
–+ servings
lemon yogurt loaf

Lemon Yogurt Olive Oil Cake

Elien Lewis
Light and tender full of lemon flavor, this lemon yogurt loaf with olive oil is simple to whip together.
4.96 from 41 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Cakes
Cuisine American
Servings 8
Calories 386 kcal

Ingredients
 
 

  • 150 g granulated sugar
  • 1.5 Tablespoon lemon zest from fragrant lemons such as Yen Ben, Eureka, or Lisbon
  • 45 g fresh lemon juice
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 125 g Greek yogurt unflavored
  • 105 g extra-virgin olive oil
  • 220 g all-purpose flour
  • 2 teaspoons baking powder
  • ¼ tsp salt

Glaze

  • 140 g powdered sugar
  • 2 Tbsp fresh lemon juice
  • Splash of milk

Instructions
 

  • Preheat the oven to 350°F (180°C). Grease and line an 8.5x4.5 inch (21x11cm) loaf pan with parchment paper.
  • In a large bowl, combine the sugar and lemon zest. Use your fingers to rub the zest firmly into the sugar until the sugar is fragrant, slightly damp, and pale yellow. Stir in the lemon juice.
  • Add the eggs, yogurt, olive oil, and vanilla, and whisk by hand until smooth and combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Add this to the wet ingredients and fold gently until just combined. Some small lumps are fine. Do not overmix.
  • Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes, until the top springs back when lightly pressed and a skewer inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before glazing.
  • To make the glaze, whisk the powdered sugar with the lemon juice and a small splash of milk until thick but pourable. Drizzle generously over the cooled loaf.

Notes

  • Lemons matter. Use a fragrant variety such as Yen Ben, Eureka, or Lisbon. Meyer lemons are too mild for this cake. The fresher and more aromatic the peel, the more lemony the finished cake.
  • Pan size. This recipe is sized for an 8.5x4.5 inch (21x11cm) loaf pan. A 9x5 inch pan will bake up flatter and faster, so begin checking around the 40 minute mark.
  • Olive oil. A mild, fruity extra virgin olive oil works best. 
  • Storage. Keep at room temperature in an airtight container for up to 4 days, or freeze the unglazed loaf for up to 3 months.
  • Both metric and US customary measurements are provided. Use the toggle to switch between the two.

Nutrition

Serving: 1sliceCalories: 386kcalCarbohydrates: 58gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 47mgSodium: 204mgPotassium: 73mgFiber: 1gSugar: 37gVitamin A: 69IUVitamin C: 2mgCalcium: 90mgIron: 2mg
Keyword cake, Lemon, Yogurt
Tried this recipe?Let us know how it was!